Description: For the curious! Here's a boudin with bite! Comeaux's brings to you the true taste of the bayou with our delicious Alligator Boudin. It's the same blend of sauteed vegetables and spices used in our seafood and crawfish boudin with one exception, Alligator! The Alligator is sauteed with "The Cajun Three" (onions, celery, bell pepper) then seasoned and combined with cooked rice and finally packed in a sausage casing. Just heat and serve! Try what is fast becoming a national delicacy. Can be served as a meal or appetizer.

Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

Our alligator meat is of the utmost quality. We offer premium farm raised alligator meat raised locally in south Louisiana. Whether it's alligator sausage, hamburger patties or fresh tenderized fillets, we offer the best Louisiana has to offer.

GOT BOUDIN

Our selection of Boudin comes in great flavors, like crawfish boudin, alligator boudin, pork boudin and seafood boudin, ranging from mild to extra hot. There are many ways to heat them up, just be careful not to break the skin in the process.

And if you're looking for a new twist on a classic favorite, you'll love our selection of boudin balls. These pre-breaded balls of boudin are perfect in your fryer or oven and make perfect appetizers for parties and events.

HOW TO HEAT BOUDIN

Microwave: Wrap one link in damp paper towel. Heat for one minute on high or to desire heat level.

Steam: Fill pot with enough water to cover bottom (about half inch). Heat on high until steam forms. Lower temperature and place boudin in pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.

BBQ Pit: Roll link with foil and heat on pit. Or, place boudin directly on grill and cook until outer casing is crisp.

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning). Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes. Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne. Drain shrimp, potatoes, and corn and serve with sauce.